Ingredients for 4 servings:

• 350 gr. chicken liver
• 50 gr. of pickled capers (or capers paste)
• 2 or 3 anchovy oil (or paste of anchovies)
• Half cup of broth
• 1 medium red onion
• Extra-virgin olive oil

Wash the livers and dry them. Meanwhile fry a generous fund of oil with the onion finely chopped. While onion cooks, add the livers, let it cook on a medium heat for about twenty minutes, adding, when necessary, a little water. Be careful not to drain but to also add the oil, then add chopped capers with anchovies or, rather, the paste of capers and anchovies to adjust the flavor. Serve with the crostini with the toasted strictly Tuscan bread and moistened with very little broth.

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